Low Carb Breakfast Broth

winter warmer...

This recipe is probably my favourite meal of 2017. When I first started consuming bone broth the biggest challenge was figuring out how to make it taste good which is when I created this meal as a modified ramen soup. Ramen is a traditional Japanese dish which consists of noodles, meat and veggies swimming in a broth seasoned with soy sauce or miso. Being gluten free and shooting for a little lower carb is how I came up with this bowl of deliciousness. For this dish I chose poached eggs, mackerel and a slightly more Thai inspired taste however it is traditionally done with sliced pork, dried seaweed and spring onions. The beauty of this recipe is that it really has unlimited options in terms of flavour combos so go wild. This recipe is from episode 14 of my Day of Eating video series.

Spices:

Method:

Start by preparing the fresh herbs and spices that are going to flavour the broth. Finely dice the onion, garlic, ginger, chilli and set aside. Measure out the broth and place into a small saucepan.

Bring the broth to a boil before adding in the onion, garlic, ginger and chilli. Add the soy sauce, coconut cream and black pepper into the saucepan and reduce to simmer to infuse for 2-3 minutes.

After a few minutes bring the broth down to just below a simmer and crack the eggs in to poach. They should take 2-4 minutes depending on their size. Whilst the eggs are cooking prepare the leafy greens, mushrooms, fresh coriander and mackerel.

Once the eggs are cooked, remove them from the broth and set aside for later.

Place the remaining leafy greens, mushrooms, fresh coriander and mackerel into a large soup bowl and pour the infused broth over the top covering the contents. Stir and leave to sit for a couple of minutes.

Finally place the eggs on top and finish with a sprinkle of fresh coriander and a squeeze of lime juice. Enjoy!